Prepare the zucchini noodles with a spiralizer using the step-by-step guide above.
In a large pot, heat the olive oil over medium-high heat.
Add the minced ginger and cook, stirring, for 2 minutes.
Add the shiitake mushrooms and a tablespoon of water and cook until the mushrooms begin to sweat.
Add 7 cups of the vegetable broth, the remaining water, the red pepper flakes, tamari sauce, and 1½ cups of the chopped scallions. Bring to a boil, stirring occasionally.
Meanwhile, mix the remaining cup of vegetable broth with the corn starch and whisk until completely smooth.
While stirring the soup, slowly pour in the beaten eggs in a thin stream. Continue stirring until all of the egg is incorporated.
Slowly pour the corn starch mixture into the soup and cook for about 4-5 minutes to thicken.
Season to taste with salt & pepper (usually I add just a bit of pepper, but as long as I'm using a full-sodium vegetable broth, I don't need any extra salt).
Add the spiralized zucchini noodles to the pot and cook, stirring, for about 2 minutes, or until the noodles are just soft and flexible (remember, they'll continue cooking in your bowl!).
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.